Lemon liqueur
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Lemon liqueur is a
Lemon zest is used, water may be added, and the liqueur is not sour. Milk or cream may be added to make a lemon cream liqueur
. Lemon juice is not used to alter the taste and affect the stability of the lemon liqueur.
Production
To produce the Lemon liqueur requires sugar, water, lemon zest, liquor, and time to mature. Lemon zest is soaked in high proof neutral spirits to extract from it the
simple syrup
.
Variations
Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region. Various alcohols can be used to give distinct flavors. A higher proof alcohol maximizes extraction of the lemon flavor, whereas darker alcohols add complexity of flavor. Many commercial brands of lemon liqueur are produced in Italy, in several styles (see
Italian liqueur
).
Customs
In Italy, especially in
chaser (ammazzacaffè
) to coffee.
See also
- Kitron, a Greek liqueur from citron
- Limoncello, an Italian lemon liqueur
- Lemon Drop, a cocktail
- List of lemon dishes and beverages
References
- The Herb Society of America's Essential Guide to Growing and Cooking with Herbs - Katherine K. Schlosser - Google Books
- Adventure Guide Naples, Sorrento, The Amalfi Coast - Marina Carter - Google Books
External links
Media related to Lemon liqueurs at Wikimedia Commons
